(Fyi to the OH folks...it's "Minnesota", with two n's.) We liked this overall, but the main problem was that it was too salty. I did use homemade turkey broth, but I tasted the soup before adding the salt. I should have started with 1/2 tsp. and increased from there as needed. It was still edible and I would make this again, but I won't make this mistake twice. Apart from using turkey broth and breast meat, I omitted the wine as I didn't have any, and shredded some Gruyere over individual servings. I made this to eat on a camping trip (with crackers and bread sticks) as the creamy soups make good comfort food for chilly weather.
Minesota Wild Rice Soup
Here's a hearty winter favorite from the upper Midwest. Wild rice—the official state grain of Minnesota—"pops" when you cook it, adding creaminess to the soup.
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1 Hour, 30 Minutes
- Calories: 350
- Fat: 9.6g
- Saturated fat: 5.1g
- Monounsaturated fat: 3.2g
- Polyunsaturated fat: 1.2g
- Protein: 29.5g
- Carbohydrate: 34.2g
- Fiber: 2.7g
- Cholesterol: 70mg
- Iron: 2.3mg
- Sodium: 598mg
- Calcium: 86mg
- 2 leeks (about 1 pound)
- 1 tablespoon unsalted butter
- 2 celery stalks, finely chopped (about 3/4 cup)
- 10 ounce sliced button or cremini mushrooms
- 7 cups fat-free, lower-sodium chicken broth, divided
- 3/4 cup uncooked wild rice
- 1 teaspoon kosher salt
- 1/2 teaspoon dried thyme
- 1/2 teaspoon freshly ground black pepper
- 2.25 ounces all-purpose flour (about 1/2 cup)
- 2 cups chopped cooked chicken breast (about 1 pound)
- 1 cup half-and-half
- 3 tablespoons dry white wine
- 1 tablespoon Dijon mustard
- 1. Remove roots, outer leaves, and tops from leeks. Cut leeks in half lengthwise. Rinse thoroughly with cold water, and cut each half into 1/4-inch slices.
- 2. Melt butter in a Dutch oven over medium heat. Add leeks, celery, and mushrooms; sauté 10 minutes or until tender. Stir in 6 cups broth. Add rice and next 3 ingredients (through pepper); bring to a boil. Cover, reduce heat, and simmer 45 to 55 minutes or until rice has "popped."
- 3. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and 1 cup broth, stirring with a whisk until smooth. Add broth mixture to soup. Cook over medium heat 2 minutes or until slightly thick, stirring constantly. Reduce heat to low; add chicken, half-and-half, wine, and mustard. Cook 2 minutes or just until thoroughly heated (do not boil).
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